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Ingredients25 m servings 389 cals
Original recipe yields 4 servings
- Heat oil in a large skillet over high heat. Add onion; cook and stir until soft and translucent, about 4 minutes. Add bell pepper and cook until softened, about 3 minutes.
- Stir chicken livers into skillet. Cook until livers release their moisture and brown, about 5 minutes.
- Sprinkle cumin, chili powder, black pepper, and salt over the liver. Stir until fragrant, 1 to 2 minutes. Add pomegranate molasses and stir until flavors combine, about 2 minutes.
- Serve chicken livers hot garnished with chopped parsley.
Per Serving: 389 calories; 23.4 g fat; 6.9 g carbohydrates; 36.6 g protein; 821 mg cholesterol; 265 mg sodium. Full nutrition